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Szechuan Vegetable Stir-Fry

  • 4servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, B9, H, C
MineralsCopper, Fluorine, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces firm tofu, drained and cut into cubes*

  2. 1 cup canned vegetable broth, divided

  3. 1/2 cup orange juice

  4. 1/3 cup soy sauce

  5. 1 to 2 teaspoons hot chili oil

  6. 1/2 teaspoon whole fennel seeds

  7. 1/2 teaspoon black pepper

  8. 2 tablespoons cornstarch

  9. 3 tablespoons vegetable oil

  10. 1 cup sliced green onions and tops

  11. 3 medium carrots, peeled and diagonally sliced

  12. 3 cloves garlic, minced

  13. 2 teaspoons minced fresh ginger

  14. 1/4 pound button mushrooms, sliced

  15. 1 medium red bell pepper, cut into 1-inch squares

  16. 1/4 pound fresh snow peas, cut diagonally in half

  17. 8 ounces broccoli florets, steamed

  18. 1/2 cup peanuts

  19. 4 to 6 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. Place tofu in 8-inch round or square baking dish. Combine 1/2 cup broth, orange juice, soy sauce, chili oil, fennel seeds and black pepper in small bowl; pour over tofu. Let stand 15 to 60 minutes . Drain, reserving marinade.

  2. Combine cornstarch and remaining 1/2 cup broth in medium bowl. Add reserved marinade; set aside.

  3. Heat vegetable oil in wok or large skillet over high heat until hot. Add onions, carrots, garlic and ginger; stir-fry 3 minutes . Add tofu, mushrooms, bell pepper and snow peas; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add broccoli; stir-fry 1 minute or until heated through.

  4. Stir cornstarch mixture. Add to wok; cook 1 to 2 minutes or until bubbly. Stir in peanuts. Serve over rice.

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